Easy Caramelized Pork Rice Recipe
Sweet-savory caramelized pork piled over fluffy jasmine rice, finished with scallions and a touch of heat. Weeknight-fast, takeout-delicious.
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Servings:
Ingredients
Main Ingredients
- 1 cup uncooked jasmine rice rinsed
- 1.25 cup water for cooking rice
- 1.1 lb pork shoulder, thinly sliced
- 1.5 tbsp neutral oil canola or vegetable
- 3 tbsp granulated sugar
- 0.25 cup water for caramel
- 2.5 tbsp fish sauce
- 1.5 tbsp soy sauce
- 1 tbsp minced garlic
- 0.5 cup thinly sliced shallots
- 0.5 tsp freshly ground black pepper
- 0.5 tsp red pepper flakes optional
- 1 tbsp rice vinegar or lime juice
- 0.5 cup sliced scallions
Instructions
Preparation Steps
- Rinse the rice until the water runs mostly clear. Combine with 1 1/4 cups water, simmer until tender, rest, then fluff.
- Toss the pork with fish sauce, soy sauce, black pepper, and half the garlic. Let stand 10 minutes.
- Heat the oil in a large skillet over medium-high. Sear pork in two batches until browned, then transfer to a plate.
- Lower heat to medium. Stir sugar with 2 tbsp of the caramel water in the skillet. Cook without stirring until deep amber.
- Add shallots and the remaining garlic. Stir 30 seconds, then carefully splash in the remaining caramel water to loosen.
- Return pork and any juices. Add rice vinegar and red pepper flakes. Cook, tossing, until glossy and thickened, 2–3 minutes.
- Fold in half the scallions. Spoon pork over hot rice and finish with remaining scallions.
Notes
Variation: Swap pork shoulder for boneless skinless chicken thighs. Add steamed broccoli or bok choy for extra veg. Leftovers keep up to 3 days chilled; reheat gently with a splash of water to loosen the glaze.
This recipe is an original creation inspired by classic Easy Caramelized Pork Rice Recipe flavors. All ingredient ratios and instructions are independently developed.